It had been one of those blustery, autumn days where all I wanted to do was bake something chocolate and indulge. Unfortunately, the only gluten free flour in my bare-until-the-first-of-the-month pantry happen to be a rice blend emergency box. You know, one of those commercially sold 1:1 ration substitution varieties. (See picture below.) I did some searching and experimented with a gluten recipe I found on magnoliadays.com, substituted hot cocoa mix for the cocoa powder and some of the sugar, and came up with a luscious, hot cocoa infused loaf that required no yeast and was amazing without anything spread on each piece. My girls and husband loved it!

The next night I tried a lava cake in a cup recipe with the small remainder of that flour blend and improvised a cake in a mug recipe. It turned out even better. These two back to back really helped my chocolate craving, and now they are tucked away in my recipe box. I hope your family enjoys them too!

Stir hot cocoa mix and flour mix together in medium to large coffee mug.

Add remaining ingredients and stir until smooth.

Microwave on high 60 seconds, and check to see if the top of the cake is solidifying. If not, cook on high in ten second incraments until the some of the cake looks “cakey”. Do not go longer than 90 seconds total.

Allow to cool at least 1 minute. Enjoy with a fork.

Note: This is a lava cake, so it will have sections that are gooey and delicious.

About the author

E. G. Moore is a freelancer and ghostwriter specializing in the health and wellness niche. She’s been featured on xojane.com, and her essay Wearing Teresa’s Boots is scheduled to be published in Hope Paige’s Anthology on Loss in 2015. Please check out her website: www.emilygmoorewriter.blogspot.com.